I’m chuffed to bits that Lucy Carroll asked me if I’d like to knock up a couple of recipes, and write about the amazing heritage spuds they grow at Tiptoe farm in Northumberland. ‘Why aye!’ I immediately thought, why not? Lucky me too, because it’s that time of year when the remaining heirloom varieties are being lifted from the fertile soils on the banks of the river Tweed, and stashed carefully away for the long dark months ahead.
I was fortunate enough to be gifted with two varieties: Yukon gold and Pink fir apple. Each distinctly different, both in appearance, texture and flavour. For the recipe that follows, I chose the latter but I’m posting another stonking recipe for the Yukon’s very soon..
Pink fir apple is not really a ‘looker’ it has to be said, with it’s knobbly shape and pink skin it certainly turns heads. But we all know looks are deceiving. Beneath that alien exterior the flesh is buttery, waxy, nutty and packed with flavour. In my opinion the ‘best in class’ salad potato.
This cheeky little number is something that combines familiar flavours with subtle spices, earthy spuds and the humble cauliflower. My kind of twist on the classic Indian ‘Aloo Gobi’ I guess!
Ingredients to serve 6 hungry folk:
- 1kg Carroll’s finest Pink Fir apple potatoes
- 1 Medium onion, peeled and thinly sliced
- 1 Medium cauliflower, (half broken into florets)
- 1/4 Teaspoon ground Turmeric
- 1/2 Teaspoon Cumin seeds
- 1/2 Teaspoon Garam masala
- 1 generous handful of mixed nuts and dried fruits
- Fresh coriander and chillies to garnish (optional)
- Oil to drizzle and to shallow fry
- Salt to taste
For the dressing:
- 1 Heaped tablespoon lime pickle
- 2 Heaped teaspoons garam masala
- 3 Tablespoons Greek style yoghurt or sour cream
- 1 Teaspoon honey
- 1 Tablespoon sunflower oil
- 1/2 Teaspoon salt, or to taste
Start by scrubbing those spuds clean! Then slice thickly into rounds or wedges before steaming, or boiling until just tender. Spread out on a tray and allow to cool in an airy kitchen.
Toss the florets from half of the cauliflower with the three spices, oil and salt then tumble into a roasting tray. Crank up your oven to maximum, then roast them for 5-7 minutes until they are tinged brown but retaining bite. Allow to cool to room temperature.
With the remaining cauliflower, slice super thin, either by hand or you can use the fine blade on a food processor. Reserve in a bowl for later.
Heat a fingers depth of oil in a saucepan and fry the onions on a medium heat, stirring continuously until golden and crisp. Drain on kitchen paper, then season with salt.
Using the same oil, fry the nuts and dried fruits until they are fragrant, drain on kitchen paper too.
To make the dressing, combine all of the ingredients in a measuring jug then blitz until smooth with a hand blender. (You may need to add a splash of water to loosen slightly).
The final assembly is simple- combine the dressing, Pink fir’s and sliced raw cauliflower in a large bowl, gently combine with the creamy dressing, then turn out onto your serving platter. Finish with the nuts, fruits, crispy onions, coriander and chillies.
Sensational with grilled meat or fish, or just on it’s own with some bitter green salad leaves.
Oh, and do promise to click here to check out Lucy and Anthony’s fabulous range of tatties: